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Authentic Cheesesteak Recipe
Philadelphia, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A hoagie roll filled with ribbons of rib-eye, slices of provolone cheese, and sautéed onions, that in short, is the famed Philly cheesesteak. The meat of choice is rib-eye, very thinly sliced, but sirloin and round are also often used. When it comes to bread rolls, Amoroso brand is the way to go, although any crispy on the outside, soft but not chewy on the inside roll will do. Traditionally, a cheesesteak is made with provolone cheese although nowadays the use of the cheese spread Cheez Whiz is also considered authentic. The preparation starts with first freezing the meat, for easier slicing after. Once out of the freezer, the meat is thinly sliced, against the grain, and fried on a griddle while being pulled and chopped with spatulas. The onion is diced and fried separately, but can, depending on the recipe, be added to the meat, once it's near the end of frying, so the flavors meld together. At this point, the meat is usually seasoned with salt, and blanketed with slices of ... Read more
Cooking tips
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cheese
Provolone is the traditional option, although Cheez Whiz is often used, and so is the white American. -
method
The main goal is to achieve the right texture of the meat. It should be crispy but not dry, so it's essential not to overcook the meat, no more than five minutes tops. Also, make sure you do not overcrowd the pan if you're cooking the meat in a pan because that way, the meat will cook and not fry and become crispy. Additionally, avoid salting the meat until the end of cooking since salt will draw ... Read more -
variations
Variations on the basic recipe include, for example, adding extra ingredients like mushrooms, peppers, hot sauce, and ketchup, or using chicken instead of beef. The vegan version of cheesesteak is also quite popular. -
how to order
If you ever find yourself in Philadelphia, the wrong way to order a cheesesteak is to ask for a cheesesteak. Instead, you should ask for "whiz with" if you want to eat a cheesesteak with Cheez Whiz and onions, or "whiz without" if you want it sans onions. In case you want your cheesesteak with provolone, request a provolone with or without, depending on whether you want it with onions or not.
Cheesesteak
PREP 30min
COOK 20min
READY IN 50min
This recipe gives instructions on how to prepare a traditional cheesesteak at home. Optionally, you can add other toppings besides cheese and onions, such as sautéed peppers and mushrooms.
Ingredients
2 8 oz ribeye steaks
4 soft white rolls
8 slices cheese (provolone or white American), or, if you must, 1 jar Cheez Whiz (warmed)
seasonings (salt, pepper, garlic powder)
1 onion
vegetable oil
optional sautéed/griddled toppings: green pepper (the traditional color, though red or yellow can be used for added sweetness), mushrooms
optional condiments: ketchup, mayo
Preparation
Step 1/7
Stick the steaks into a freezer for 45-60 minutes.
Step 2/7
Slice the meat with a sharp knife or a meat slicer, if you own one, very thinly, against the grain.
Step 3/7
Sauté the diced onion in vegetable oil until softened and slightly browned.
Step 4/7
Heat the vegetable oil in a cast iron pan, if you don't have a flat top stove, then add the meat in small batches and season it pepper and garlic powder.
Step 5/7
Season the meat with salt, then blanket the meat with two slices of cheese, and wait until the cheese melts.
Step 6/7
Fill a sliced, warmed bread roll with the meat and the cheese, and a quarter of the onions, then close, cut in half, and serve.
Step 7/7
Repeat same to get the remaining three cheesesteaks.
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